Penyusunan HACCP PlanProduksi Bakso Ikan di PKM

Pangasius Hypopthalmus NUABanjarbaru

by Susi Susi

Submission date: 06-Dec-2019 09:02AM (UTC+0700)Submission ID: 1228196173File name: Prosiding.pdf (739.18K)Word count: 3756Character count: 22882

14%SIMILARITY INDEX

13%INTERNET SOURCES

3%PUBLICATIONS

4%STUDENT PAPERS

1 3%

2 2%

3 2%

4 1%

5 1%

6 1%

7 1%

8 1%

9

Penyusunan HACCP Plan Produksi Bakso Ikan di PKMPangasius Hypopthalmus NUA BanjarbaruORIGINALITY REPORT

PRIMARY SOURCES

pt.scribd.comInternet Source

vdocuments.siteInternet Source

docobook.comInternet Source

ar.scribd.comInternet Source

Submitted to iGroupStudent Paper

www.scribd.comInternet Source

tekpan.unimus.ac.idInternet Source

repository.unpas.ac.idInternet Source

jurnal.uns.ac.id

1%

10 1%

11 1%

Exclude quotes On

Exclude bibliography On

Exclude matches < 1%

Internet Source

iris.univpm.itInternet Source

edoc.siteInternet Source